GRIT Country Skills Series

4 Seasons of CHICKEN RECIPES

Tastychicken—especially pastured, free-range birds—makes for a flavorful Sunday dinner with the family gathered ’round the table, or for a busy weekday meal before everyone scatters for their evening commitments. Serving chicken for a special occasion happens frequently as well.

With the help of the National Chicken Council, we offer a number of flavorful recipes centered on chicken and seasonal ingredients. Remember, though, that with a few adjustments, any of the recipes would taste great any time and for any occasion.

Visit our website, www.communitychickens.com, for more recipes your family will beg to have more often.

Spring

LEMON CHICKEN PAILLARDS WITH CRISPY NEW POTATOES AND ARTICHOKE HEARTS

Yields 4 servings.

1 pound baby new potatoes
3 tablespoons olive oil, divided
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 teaspoon chopped fresh rosemary
1½ to 2 pounds thin-sliced chicken cutlets
1 can (15 ounces) artichoke hearts, well-drained and halved
1 clove garlic, minced
½ cup white wine
½ cup low-sodium chicken broth
1 can (15 ounces) cannelloni beans, drained
1 tablespoon capers, drained
Juice and zest of 1 lemon
1 teaspoon unsalted butter, softened and mixed with 1 teaspoon all-purpose flour

1 Heat oven to 250 F.

2 In medium saucepan over mediumhigh heat, bring potatoes to a boil. Reduce heat and simmer until potatoes are just tender, about 12 minutes. Drain and cool.

3Cut potatoes into ¼-inch slices. Place in bowl and toss with 1 tablespoon olive oil, ¼ teaspoon salt, ¼ teaspoon pepper and rosemary.

4 Season cutlets with remaining salt and pepper. Warm 1 tablespoon olive oil in medium saute pan over medium-high heat. Add chicken cutlets to pan and saute until lightly browned, about 3 minutes per side. Remove from pan; keep warm in oven.

5In same pan, add potato slices. Saute, turning, until well-browned. Remove from pan to same bowl and reserve.

6 Add remaining oil to pan. Add artichoke hearts and saute, turning, until brown and crispy, about 5 minutes. Add garlic and continue sauteing. Remove mixture and add to potatoes.

7 Increase heat to high. Add wine and stir, scraping up brown bits. Boil until wine is reduced by half.

8 Add chicken broth and continue to boil until slightly reduced. Add beans and capers.

9 Reduce heat and add butter-flour mixture to pan; stir until melted and sauce

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